How to make light crepes

If you want to lighten crepe batter, reduce the amount of milk and replace it with beer or cider. You can also replace half of the milk with water to make light crepes.

What if you do not have time for the batter to rest

If you are short on time, slightly heat the milk before incorporating it into the principal preparation. Once you make crepe batter, you can start to cook crepes right away.

How long does crepe batter last?

Crepe batter is best when made fresh. It will last for up to two days if refrigerated, but it won't have the same flavor and consistency as right after making it.

Can you use a milk alternative?

To make dairy-free crepes, replace whole milk with almond milk, resulting in crispier crepes.

How to fold crepes depends on the filling and time of the day you will eat them. You can fold a crepe in half, in a double fold, in a roll, in a half roll, mini roll, in a pocket, or into a cone.

Can you make crepes ahead of time?

You can make crepes 2 days in advance. Layer cooled crepes with parchment paper, cover the stack with plastic wrap, and store in an air-tight container in the fridge. Once ready to serve, reheat crepes in the microwave. To reheat, simply pop it into the microwave for 15-30 seconds intervals.

Crepes Francaise (Authentic French Crepes)

Name: Crepes Francaise (Authentic French Crepes)
Total time: 40 min
Yield: 16
Cuisine: French
Ingredients: 1 cup + 5 tablespoons (165 g) all-purpose flour; 1 pinch of salt; 4 large eggs, room temperature; 13.5 fl oz (400 ml) cold whole milk; 1.7 fl oz (50 ml) water; 1 tablespoon (15 ml) dark rum; 1.4 oz (40 g) unsalted butter, melted

Crepes Francaise (Authentic French Crepes)

A batch of French crepes on a wooden board.

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Crepes Francaise are authentic French crepes made with a few basic ingredients in no time. Learn how to make perfect crepes and enjoy their original taste and flavor for breakfast, brunch, and dinner.

Author: Irina Totterman
Total Time: 40 minutes (plus resting time)
Yield: 16 1x
Category: Crepes
Method: Cooking
Cuisine: French

Ingredients

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1 cup + 5 tablespoons (165 g) all-purpose flour
1 pinch of salt
4 large eggs, room temperature
13.5 fl oz (400 ml) cold whole milk
1.7 fl oz (50 ml) water
1 tablespoon (15 ml) dark rum
1.4 oz (40 g) unsalted butter, melted

* If needed, please refer to Baking Conversion Charts.

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Instructions

To make a crepe batter, use a flour sifter and sift all-purpose flour with a pinch of salt into a large mixing bowl. Make a well in the middle, add eggs, and mix with a hand whisk.
Add half of the cold milk and whisk. Add the remaining milk and pass the batter through a fine-mesh sieve. Flavor the batter with dark rum, add water, and whisk. Cover the batter with plastic film and let rest for one hour at room temperature.
Just before cooking crepes, melt unsalted butter in a crepe pan (a nonstick pan), add to the batter, and whisk. Wipe the pan with a paper towel.
Place a crepe pan over medium-high heat (do not grease the pan). Pour the batter into a thin layer, adjusting it to fit the size of your pan, and tilt the pan to cover the bottom.
Once the edge of the crepe turns brown, flip the crepe with a flexible turner. Cook the second side until golden. Continue the same way with the remaining batter.

Notes

Sugar is optional: add one tablespoon of sugar if desired.
To make crepes kid-friendly, replace rum with the same amount of water or another flavoring.
Don't skip the resting time: it is the key to making authentic French crepes.
If you serve crepes on the same day of making, do not use parchment paper to stack crepes.

Nutrition

Serving Size: 1 crepe
Calories: 86
Sugar: 1.3 g
Sodium: 54 mg
Fat: 3.8 g
Saturated Fat: 2 g
Carbohydrates: 9.2 g
Fiber: 0.3 g
Protein: 3.3 g
Cholesterol: 48 mg

Find it online: https://www.bakinglikeachef.com/crepes-by-chef-philippe/